October 20, 2020
Vegan Pumpkin Fettuccine Alfredo
Serves 4

Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You will never go back to regular alfredo sauce again! This post was originally shared November, 2012. 

Vegan Pumpkin Fettuccini! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You have to try this! You will never go back to regular alfredo sauce again!

Who doesn’t love fettuccine alfredo? Growing up, it was my favorite thing to order at our local Italian restaurant — and you better believe I ate the entire plate, even at 12 years old. Creamy, buttery pasta!? What could be better.  

This vegan pumpkin fettuccine alfredo was one of the first vegan pasta recipes I ever shared– almost 8 years ago! I was experimenting with cashew-based sauces and I clearly remember calling BL from my little Stockton apartment and saying, “Come over! You’ve got to try what I just made.

Before cashew sauces took over the plant-based internet, this was still a huge ‘aha’ moment for me. Adding in pumpkin, sage and nutmeg, I was able to transform that silky, creamy sauce into the perfect fall meal.

Vegan Pumpkin Fettuccini! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You have to try this! You will never go back to regular alfredo sauce again!

As I was going through my blog photos over the weekend, I stumbled upon this recipe and wanted to reshare it with you. That happens when you have over a thousand recipes; some of my favorites get lost through the cracks and resharing them allows me to gently remind you that yes, this is one worth making.

If you’re new to plant-based cooking, this is a simple recipe to get your cooking feet wet with.

How to Make Vegan Fettuccine Alfredo

Haven’t cooked with cashews before? No problem. Get ready to be blown-away by the creamy, silky sauce that pureed cashews become. 

I highly recommend soaking the cashews before pureeing as this will allow your sauce to be extra creamy, without any grit. If you don’t have time, simply pour boiling water over the cashews and allow them to soak for ~15 minutes while you prep the rest of the recipes. 

Vegan Pumpkin Fettuccini! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You have to try this! You will never go back to regular alfredo sauce again!

Hope you love this vegan pumpkin fettuccine alfredo as much as we do! If you make it, make sure to come back and leave a comment and rate it! Seeing you make my recipes makes my day and your feedback helps other readers. 

Print

Vegan Pumpkin Fettuccine Alfredo

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan

Description

Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: stove top
  • Cuisine: American, Italian
  • Diet: Vegan
Scale

Ingredients

  • 1 lb. fettuccine pasta
  • 1 cup raw cashews, soaked in water for at least 1 hour
  • 2 tbsp. lemon juice
  • 1 cup non-dairy milk, I used soy milk
  • 1 tsp. dried sage
  • 1/4 tsp. fresh ground nutmeg
  • 1/2 cup canned pumpkin

Instructions

  1. Bring a lot pot of salted water to a boil. Add the noodles and cook until al dente. Drain, reserving 1 cup of the cooking water.
  2. In a high powered blender or food processor, combine the cashews, lemon juice, non-dairy milk and blend until smooth, about 3 minutes.
  3. Add in the dried sage, fresh ground nutmeg and canned pumpkin. Blend for another minute, until combined.
  4. JUST before serving, add the pasta to the noodles. Thin with reserved pasta water if needed. Serve immediately.

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Vegan Pumpkin Fettuccine! Yes, alfredo sauce can be healthy! Made with a secret ingredient, this sauce is creamy, slightly sweet with a hint of nutmeg and sage. You will never go back to regular alfredo sauce again!  | www.delishknowledge.com

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

21 comments
LEAVE A COMMENT
  1. Can you sub purchased, pre-made cashew milk for the fresh blended cashew milk? I do not have a blender or food processor up to the task. Thanks!

  2. This was fantastic!! I just added some salt and fresh ground black pepper to mine and a bit of garden peas. But it no NO way makes 25 servings!! More like 4 servings! I think you must have a typo???

  3. This looks totally delicious! I often add pumpkin to a cheese sauce to reduce the fat in a sneaky way, but I love that you’ve used cashews here for a creamy base. Who needs the holy trinity when you’ve got cashews and pumpkin?! Thanks for the recipe!

  4. […] I know it sounds weird but trust me when I say this does not taste anything like cashews. It’s a blank canvas just waiting to be turned into your favorite dish. For those of you looking to decrease your dairy intake, you can easily sub cashew cream any place heavy cream is called for.  Add a bit to tomato sauce and basil for a creamy pasta pomodoro or my personal favorite,  1/2 cashew cream and 1/2 pumpkin puree for an easy pumpkin fettuccine. […]

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